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Chicken Enchilada Soup

This Chicken Enchilada Soup is packed with flavor, can be made in the crockpot, and takes almost no effort—perfect for those days when you’re too busy but still want something delicious. Plus, it’s cheesy, a little spicy, and gives you all the cozy vibes you need to unwind. Trust me, this soup has been a go-to in our house since 2015 and Matt always gives it a 15/10.

What makes this even better? You can make a big batch, freeze it, and have a meal ready to go for another night. It’s a total weeknight hack for busy days when you need something that’s gonna hit just right. So, grab your crockpot, throw everything in, and let this soup work its magic!

Chicken Enchilada Soup

Chicken Enchilada Soup Ingredients

This Chicken Enchilada Soup is made with simple, flavorful ingredients that come together to create a comforting and hearty dish.

  • Chicken Breasts: Boneless, skinless chicken breasts are the perfect choice for this soup as they cook up tender and juicy, easily shredding to add heartiness. They absorb the flavors of the broth and spices, making them a great base for the dish. You can substitute with chicken thighs for a slightly richer, juicier option, or even use pre-cooked rotisserie chicken to save time.
  • Red Bell Pepper: Adds a touch of sweetness and color to the soup. Yellow or orange peppers can be used for a similar sweetness, or green peppers for a slightly more bitter flavor.
  • Onion: I like a sweet onion for this soup, but you can use a yellow or white.
  • Garlic: Twist up some fresh garlic for this one!
  • Black Beans: Drain and rine!
  • Frozen Corn: Sweet and slightly crunchy, it adds texture and flavor; both frozen and canned corn work well in this recipe.
  • Fire Roasted Tomatoes: If you don’t have fire roasted, a regular canned tomatoes with a dash of smoked paprika can be used as a substitute.
  • Chicken Stock: A flavorful liquid base that enhances the soup’s richness. You can also use a vegetable broth if you don’t have stock on hand.
  • Enchilada Sauce: Bold, spicy, and tangy sauce that ties the flavors together. I love the Siete brand! You can really customize the heat of your soup with your favorite enchilada sauce.
  • Spices: Ground cumin gives a warm, earthy spice that adds depth to the flavor, and the chili powder gives a spicy kick that gives the soup its signature heat.
  • Cotija Cheese: The star of this soup, cotija cheese adds a crumbly, salty, and tangy finish that truly elevates the flavor and thickens the soup. This ingredient is essential—don’t skip it, as it’s what makes this recipe stand out from the rest!
  • Pepper Jack Cheese: Gives it a cheesy kick. Make sure to save a little to top your soup with too.
  • Toppings: Definitely finish this soup with pepper jack cheese, then top with cilantro, sour cream, avocado, lime wedge, or tortilla chips!
Chicken Enchilada Soup Ingredients

Chicken Enchilada Soup Storing and Freezing Instructions

This soup stores well in the fridge for up to 3-4 days in an airtight container.

If you want to freeze it, do NOT add the cheese as it can change texture when frozen. Allow the soup to cool completely before transferring it to a freezer-safe container. The soup can be frozen for up to 3 months. When reheating from frozen, don’t forget to add the cotija cheese and pepper jack cheese! To reheat, simply thaw the soup in the fridge overnight and warm it on the stovetop or in the microwave.

Chicken Enchilada Soup Storing and Freezing

Tip: If you prefer a thicker soup, try adding strips of flour tortillas—they will dissolve into the broth, naturally thickening it.

If you make this recipe, please give it a review! And if you share it to Instagram, please tag me — I LOVE seeing pretty soup!

Chicken Enchilada Soup

Chicken Enchilada Soup

This Chicken Enchilada Soup is a hearty and flavorful dish that's easy to make in a crockpot or on the stovetop and is perfect for cozy nights and big batches to enjoy all week long.

Ingredients

  • 1 tbsp extra virgin olive oil
  • 1 large onion, diced
  • 1 red bell pepper, diced
  • 4 cloves garlic, minced
  • 2 lbs chicken breasts
  • 15 oz can black beans, rinsed and drained
  • 2 cups corn (frozen or canned)
  • 15 oz can fire roasted diced tomatoes
  • 3 cups chicken stock
  • 10 oz red enchilada sauce
  • 1 tbsp ground cumin
  • 1 tbsp chili powder
  • 1 tsp salt, plus more to taste
  • 1 cup cotija cheese, crumbled
  • 1 cup pepper jack cheese
  • optional toppings: pepper jack cheese, cilantro, sour cream, avocado, lime wedge, tortilla chips

Instructions

    STOVE TOP INSTRUCTIONS
      1. In a large pot, heat a little oil over medium heat. Add the diced onion, red bell pepper, and minced garlic. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened and fragrant.
      2. Add the chicken breasts, black beans, corn, tomatoes, chicken stock, enchilada sauce, cumin, salt, and chili powder to the pot. Stir everything together and bring the mixture to a gentle boil then reduce to a simmer.
      3. Cover with a lid and let the chicken simmer in the soup for 20-25 minutes, or until fully cooked and easily shredable.
      4. Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the soup and stir to combine.
      5. Stir in the pepper jack and cotija cheese and let the soup simmer for another 5-10 minutes to allow the flavors to meld together.
      6. Serve the soup topped with pepper jack cheese, cilantro, tortilla chips, avocado, diced tomatoes, or any other toppings you like.

      SLOW COOKER INSTRUCTIONS
        1. In your slow cooker, add all the ingredients except the cotija cheese and stir to combine.
        2. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is fully cooked and can be easily shredded.
        3. Remove the chicken from the Crockpot and shred it using two forks. Return the shredded chicken to the soup along with the cotija cheese and pepper jack cheese. Stir to combine.
        4. Let the soup cook for another 10-15 minutes to allow the flavors to meld together.
        5. Serve the soup topped with pepper jack cheese, cilantro, tortilla chips, avocado, diced tomatoes, or any other toppings you like.
            *If freezing, do not add the cotija cheese. You will add that in when you reheat the soup when you're ready to eat it!

          Notes

          Tip: If you prefer a thicker soup, try adding strips of flour tortillas—they will dissolve into the broth, naturally thickening it.

          Did you make this recipe?

          Please leave a comment on the blog or share a photo on Instagram

          Chicken Enchilada Soup

          Recipe originally published October 2012. Updated in January 2025 to add new photographs and a few gentle recipe tweaks.

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          Alyse

          Tuesday 13th of October 2015

          They also have the cheese at whole foods! I went on a wild goose chase for it for another dish once :)

          Jess Scott

          Monday 5th of October 2015

          Oh my gosh, this looks delicious!! I am all about some crock pot soups these days, so this will definitely be on our list!!! Thanks for sharing!

          Timsha Coleman

          Monday 5th of October 2015

          Looks delicious! This is one of my favorite fall/winter foods!!

          Hanging with the Hirsts

          Monday 5th of October 2015

          Oh my word this looks delicious!! I will definitely be making this during the cool weather!

          Amanda @ A Brownie World

          Monday 5th of October 2015

          Yum that is on the agenda for sure!

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